Introduction: After autumn, you should eat more of this stew. It contains vegetables and meat and is delicious. It is highly nutritious and easy to digest. It is so fragrant!

"The autumn wind is bleak and the weather is cool, and the grass and trees are shaking and turning into frost." Unknowingly, it is almost the Mid-Autumn Festival. The autumn mood is getting stronger and the climate is gradually turning from hot to cool. The cool weather makes us My appetite has also improved. Therefore, many friends will choose to "put on autumn fat" at this time to accumulate nutrients and energy for the body and lay a solid foundation for a smooth winter.

Speaking of autumn fat, meat is of course inseparable. At this time, making a pot of fragrant stew will not only be hot and comfortable to eat, but also be beneficial to the digestion and absorption of the gastrointestinal tract, which is very good for the body. Useful. Now I will share a nutritious and delicious stew ~ lamb chops and radish stew.

The meat of mutton is delicate and tender, and it is very nutritious. It is a high-quality protein food. It tastes sweet but not greasy, warm but not dry. It is a good food for supplementation in autumn, plus it is crisp, tender and refreshing. Stewed with green radish, it is rich in nutrients, not greasy, and extremely delicious!

First chop the lamb chops into small pieces that are convenient to eat. You can also ask the boss to chop it directly when you buy it. It is very laborious to chop it at home and it will fall apart everywhere. Then put it into a basin, add an appropriate amount of flour, and then add rice water to cover the lamb chops. Stir evenly and soak for 15 minutes to completely soak out the blood in the lamb chops.

Flour has good adsorption properties and can absorb the grease and impurities on the surface of the lamb chops. Soaking the lamb chops in rice washing water will not only wash them thoroughly, but also effectively remove the fishy smell of the lamb chops.

After 15 minutes, rinse the lamb chops a few more times, then put them in the pot with cold water, add an appropriate amount of green onions and ginger slices, and blanch them over high heat. After the water boils, you can see a lot of water on the surface. Use a spoon to skim off the scum and continue cooking for 2 minutes, then remove the lamb chops and set aside.

Take another green radish and a carrot and cut them into small pieces respectively; cut the green onions into small sections, cut the garlic into slices, and cut the ginger into shreds and set aside.

Heat the pan and add oil. When the oil temperature is 50% hot, add the onions, ginger and garlic. Stir-fry until fragrant. Add the lamb chops. Stir-fry continuously to draw out the moisture in the lamb chops. Fry until the lamb chops are slightly tender. When brown, add a spoonful of soybean paste and continue to stir-fry. After the sauce is fragrant, add an appropriate amount of light soy sauce and boiling water to cover the lamb chops. Cover the pot, bring to a boil over high heat, then turn to medium heat and continue to simmer for 40 minutes.

After forty minutes, open the pot, add green radish and carrot cubes, and then start seasoning: add a spoonful of salt, a spoonful of sugar, an appropriate amount of pepper, and continue to simmer over medium heat for 15 minutes.

After the time is up, reduce the soup over high heat. When the soup is thickened, turn off the heat. Sprinkle the coriander segments before serving. It is delicious.

Cooking lamb chops and radishes like this is hot and fragrant, delicious and tasty, fragrant and goes well with rice! It’s autumn, whether you have money or not, eat more of this stew. It’s highly nutritious and easy to digest. It’s so delicious!